1. So last year my ex and I bought a chinchilla together...(yea yea, get your GTFO's out of the way). We broke up a few months ago and I still have the chinchilla. I don't have enough time / give a shit enough to take care of this thing. So my question to you fine people of OT is whether or not I should try and sell him, give him away, or make chinchilla stew. If anyone finds some other ways to cook a chinchilla, please let me know.
    Add L0bstaM0bsta to Rail
  2. Pretty sure they are worth decent coin, why not try and sell the thing? I believe the Pet Store would take it off your hands, then they can sell it for a nice profit.
    Add The Worm to Rail
  3. Add hoops886 to Rail
  4. Here ya go:


    3 tablespoons flour
    Salt and freshly ground black pepper to taste
    2 pounds boneless chinchilla, cut into 2-inch cubes
    1/4 cup vegetable oil
    2 tablespoons butter
    8 medium onions, thinly sliced
    12 ounces dark beer or ale, preferably Belgian or stout
    1/4 cup beef stock
    1 bay leaf
    1/4 teaspoon dried thyme, crushed
    2 teaspoons red currant jelly or brown sugar
    2 teaspoons red wine vinegar
    1/4 cup minced fresh parsley for garnish

    Season the flour with salt and pepper. Toss the
    chinchilla cubes evenly with the mixture, shaking off
    any excess, and set aside for later.

    In a 4-to-5-quart heavy casserole or Dutch oven
    over medium heat, heat the oil until hot (when the
    chinchilla hits the oil, the fat should sizzle). In 2
    batches so as to not crowd the pan, brown the
    chinchilla on all sides until it's a deep golden color,
    and remove to a bowl.

    Add the butter to the oil and melt, then add the
    onions and cook over medium high heat, stirring
    frequently, for about 15 minutes, or until the
    onions are soft and brown.

    Slowly add the beer and stock to the onions,
    scraping the bottom of the pan with a wooden
    spoon to lift up the drippings. Set the meat over
    the onions and add the bay leaf and thyme, and
    season with salt and pepper. Bring the liquid to a
    simmer, cover, and cook over very low heat for 1
    1/2 hours, or until the beef is tender.

    Uncover the pot and boil the liquid down a bit to
    thicken. Stir in the jelly or sugar and the vinegar
    and simmer for another minute. Remove the bay
    leaf and adjust the seasoning; serve immediately
    garnished with parsley.
    Add Artiecat to Rail
  5. This looks good too:


    The Original Microwaveable Chinchillada Recipe
    You will need:
    One tortilla, corn or flour (I prefer corn)
    Two tablespoons red or green enchilada sauce
    1/2 cup shredded chinchilla meat
    Two tablespoons refried beans
    Two tablespoons Mexican rice
    Garnish (jalape?? cheese, tomatoes, onions)

    Spread the beans evenly over the tortilla.
    Spread rice and meat evenly over beans.
    Spoon one tablespoon of sauce over meat.
    Garnish to taste and wrap up tortilla.
    Spoon remaining sauce on top of tortilla.
    Microwave for 10 minutes on medium, rotating every two minutes.
    Add Artiecat to Rail
  6. They're kind of cute though, so I don't know...not alot of meat on them bones either

    Add Artiecat to Rail
  7. u cant eat that thing
    Add TheAlbatross to Rail